Shrimp Croustades

[dawnnys]

1 Loaf bread
1/2 c Butter, melted
1 tb Butter
2 tb Flour
3/4 c Milk
1/2 c Swiss cheese, grated
1 Green onion, minced
about 1/2 pound cooked shrimp, chopped
1/2 Lemon, zest portion
2 ts Lemon juice
1 tb Parsley, minced
dash Worcestershire sauce
dash Tabasco
dash Salt
dash Pepper
dash Paprika

To make the croustades: cut 2-inch rounds from bread slices. Brush both sides of circles lightly with melted butter; press circles into tiny muffin cups. Make at 450F for 5 minutes Melt butter in medium microwave-safe casserole on High for 1 to 1 1/2 minutes. Stir in flour, then slowly whisk in milk. Microwave on Medium for 2 to 3 minutes, whisking each minute, until hot and thick. Add cheese; stir until cheese melts. Stir in remaining ingredients except paprika. Spoon a small amount of mixture into each croustade. Sprinkle lightly with paprika. (Can be wrapped well and frozen at this point for up to 3 months)

Bake freshly made croustades at 400F for 5 to 8 minutes, or until brown and bubbly. Bake frozen croustades at 400F for 15 minutes.

Quantity will vary from 3 to 4 dozen.